Cupcake Hero - mix it up!

So this month for cupcake hero we got to mix things up and pick 2 ingredients from the last year in one cupcake! It's funny I've actually used more than 1 featured ingredient in things before... but I wanted to try something new this round!! I decided on jalapeno and lime... sounded like a mixed drink to me :) and had good potential. And so I present to you...

Gunpowder lime cupcakes

First lets make the cake
Chipotle Flourless Chocolate Cake
adapted from Simple Recipes
Ingredients
  • 5 oz. of semisweet chocolate, roughly chopped
  • 2 tablespoons of unsalted butter, cut into pieces
  • 3 large eggs, room temperature
  • 1/2 cup of sugar
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of chipotle chili powder
  • Dash of cayenne pepper
  • Pinch of salt
Method
  1. Preheat the oven to 350°F.
  2. Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
  3. Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
  4. Pour into 8 cupcake liner filled cupcake sheets (I didn't use the silicon ones this time but the paper cups) and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack.
Now for the key lime pie topping!

Skinny key lime pie
One 4-serving package (or half an 8-serving package) Jell-O Sugar Free Lime Gelatin
dessert mix
2 cups Cool Whip Free, thawed
1 1/2 tbsp. lemon juice
1/4 tsp. vanilla extract
1 no-calorie sweetener packet
8 low-fat honey graham crackers (2 sheets)

Directions:
In a medium bowl, combine 1 cup boiling water with gelatin mix and sweetener. Stir for at least 2 minutes (until completely dissolved). Then add 1 /2 cup cold water, the lemon juice, and the vanilla extract. Refrigerate for about 45 minutes, until slightly thickened but still mixable.

Next, stir in the Cool Whip. Mix until thoroughly blended (a wire whisk works best). Divide mixture among 5 dessert dishes. Refrigerate until firm (at least 3 hours).

Scoop key lime pie ontop of a cooled cupcake and serve immediately.

OK so I also want to submit the thing I made last month because I LOVED it THAT much. And I think it's better then the above recipe (which is good but this one is ... SO FREAKIN GOOD!!!!)

Flourless chocolate jalapeno cake with espresso cream... mmmmm

Recipe is here http://stephchows.blogspot.com/2008/08/cupcake-hero-jalapeno.html

1 chews:

CB said...

Oh you get bonus points for being brave with the jalapeno! That key lime icing looks yum! Where do you put the jalapeno?
/Clara

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